| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1/3 cup olive oil
- 2 bay leaves
- 1 teaspoon cumin
- 1/4 teaspoon ground nutmeg
- 4 cloves garlic, smashed
- 1 tablespoon paprika
- 1 cup white vinegar
- 2 small onions, thinly sliced
- 4 jalapeno chiles, sliced in disks
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 head Romaine lettuce leaves
- 8 radishes, sliced
- 16 green olives, sliced
Instructions
- Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
- In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
- Pour the vinegar mixture over the shrimp. Chill overnight.
- Serve on Romaine leaves, garnished with radishes and green olives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 122 mg |
| Sodium | 679 mg |